Set your oven to the broil setting. Place jalapeños and a head of garlic on a baking tray. Drizzle on olive oil and place in the oven to broil for 30 minutes
Once roasted, remove and allow to cool. Once the jalapeños and garlic are cool, remove the seeds from the jalapeños and dice. Squeeze the garlic out into a bowl and set both aside.
Set your smoker or oven to 250°F. In the meantime cook your bacon in a pan on medium heat until crispy then chop and set aside.
In a large mixing bowl combine sour cream, mozzarella cheese, cheddar cheese, cream cheese, roasted garlic and bbq rub. Add crispy bacon and roasted jalapeños but reserve some for topping and then mix together.
Transfer the mix to an oven safe baking dish or an aluminum pan and spread evenly.
Top the dish with the reserved bacon, roasted jalapeños and shredded cheese.
Smoke the dip at 250°F for 30 minutes until the cheese is melted and hot all the way through.
Serve immediately alongside your favorite tortilla chips, pretzels, crackers, or veggies.